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Lentil Soup with Italian Sausage and Roasted Red Peppers

This simple recipe for Lentil Soup with Italian Sausage and roasted Red Peppers is one of my favorites and this delicious soup is gluten-free and relatively low-carb as well.

Sometimes I feel like a very bad blogger indeed! This week food bloggers everywhere are posting Superbowl party food and I'm over here sharing updated photos for this deliciously healthy Lentil Soup with Italian Sausage and Roasted Red Peppers.

I did change the recipe slightly for this update, using a whole package (19.5 oz.) of sweet turkey Italian sausage, which makes this a more carb-conscious recipe. Lentil are high in fiber too, so I think this soup would be a good choice for any type of Low-Carb eating plan with that change. And more sausage, mmm. I love all the flavors in this soup, hope you enjoy.

Brown the sausage well and put it in the soup pot. (I use Jenni-O Turkey Italian Sausage, which is gluten-free.) Then brown the onions and add to the soup pot with the chicken stock, lentils, ground fennel, thyme, and sage. Drain the roasted red peppers while the soup simmers until the lentils are tender, about 45 minutes.

When the lentils are tender, chop the roasted red pepper and add to the soup; then let it simmer about 45 minutes more.

Season to taste with salt and fresh-ground black pepper and enjoy!

And just for fun, here's the original photo of this recipe from 2007, not bad at all for those days!

Heat olive oil in heavy frying pan, add Italian sausage and brown well, breaking sausage into pieces as it cooks. (I like to use an old-fashioned Potato Masher to break the meat apart.) Add sausage to soup pot.

In same pan, adding more oil if needed, brown onions until softened and barely starting to brown. Add onions to soup pot. Rinse out pan with 1 cup chicken stock, then add to soup pot along with rest of stock, lentils, ground fennel, thyme, and sage. Cook at lowest possible simmer for about 45 minutes, until lentils are softened, but still holding their shape.

Drain the roasted red peppers while the soup simmers, then chop into pieces about 1/2 inch square. Add red pepper to soup and cook about 45 minutes more (adding a little more stock or water if needed), until some lentils are starting to fall apart and all flavors are well blended. Season with salt and fresh ground black pepper and serve hot.

South Beach/Low-Carb Suggestions:
With turkey Italian Sausage, this soup would be acceptable for any phase of the South Beach Diet. Lentils are considered a "good carb" for South Beach, but limit them to a small serving for phase one. With the generous amount of sausage in this soup, plus the high-fiber in lentils, this would also be a good choice for most other Low-Carb eating plans. You could use less lentils and more sausage if you wanted a soup that was even lower in carbs.

Nutritional Information?
I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you.

It's Easy to Love Soup with Lentils:
(Recipes from other blogs may or may not be South Beach Diet friendly, check ingredients.)

(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)

Blogger Disclosures:
This delicious lentil soup was first posted in 2007 for Peabody's virtual housewarming party and I've enjoyed it many times since then. [Photos updated January 2015.]

I recommend gluten-free Jenni-O Turkey Italian Sausage for this soup, but Jenni-O has never paid me to promote their products and I'm pretty sure they don't even know I'm alive! (I don't accept payment to promote products and only recommend things I love enough to buy myself.)

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Mariekie, no, I'm from Utah. The box of oatmeal you're talking about was photographed at Alanna Kellogg's house in St. Louis, but I'm not sure where she got it. As far as I know she hasn't been to South Africa, but I know she does shop at an import store so she might have gotten it there.

I love every lentil soup I've ever come across, and I'm looking forward to adding this version to my repertoire. Thanks for the wonderful recipe -- perfect for the cold weather we're having in New England.

All those baking types...we sound like a gang of bikers :)Oh yes, this soup sounds good right about now. Sadly we went from that beautiful snow to tons and tons of rain...so much that we broke records...lucky us.

The pics look amazing as is!! Thanks for this one. I love using lentils, but it can be hard to find good recipes that don't involve curry flavors. DBF isn't the biggest curry fan, and I grow tired of it after awhile. We'll definitely be trying this one!

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